Yam Yai

Yam Yai Recipe from Laos - Delicious Salad with Lettuce, Onion, Tomato, Cucumber and More

Region / culture: Laos | Preparation time: 20 minutes | Cooking time: 5 minutes | Servings: 4

Introduction

Yam Yai is a traditional Thai salad that is bursting with flavors and textures. This refreshing dish is perfect for a light and healthy meal.

History

Yam Yai has been a popular dish in Thailand for many years. It is often served as a side dish or appetizer at family gatherings and special occasions.

Ingredients

Salad Ingredient

Chinese lettuce (or other broad leafed vegetable) to form a base for the salad bowl.
1 cup of sliced onion
1 cup of tomato wedges
1 cup of sliced cucumber
1 cup of julienned Thai jalapenos (prik chi fa)
1 cup of blanched broccoli florets
1 cup of bean sprouts

Dressing Ingredients

1 cup of lime juice
1 cup of peanuts
2 tbsp of light soy sauce
2 tbsp of rice vinegar or nam makham piag (tamarind juice)
2 tbsp of palm sugar (nam tan paep)
1 tbsp of ground dried red chilis (prik ki nu daeng haeng)
1 tbsp of toasted rice (khao koor)

How to prepare

Line a serving bowl with lettuce leaves. Toss the other ingredients and place them on the lettuce. Garnish with cilantro/coriander leaves, lime leaves, thinly sliced shallots, and julienned spring onions.
In a dry skillet or wok, toast the peanuts until they turn light golden brown. Allow them to cool and crumble them using a cleaver (avoid turning them into peanut butter by using a food processor).
Toast 2 tbsp of uncooked long-grain rice (either white or brown, according to taste). Once cool, grind it into a coarse powder (khao koor).
Combine the ingredients to make the dressing and place it in a small bowl.

Variations

Add some shredded chicken or shrimp for extra protein.
Substitute the vegetables with your favorite salad ingredients.
Use different nuts or seeds in place of peanuts for a different flavor.

Cooking Tips & Tricks

Be sure to blanch the broccoli florets before adding them to the salad to ensure they are tender but still crisp.

- Toasting the peanuts and rice adds a delicious nutty flavor to the dish.

- Adjust the amount of chili in the dressing to suit your spice preference.

Serving Suggestions

Yam Yai can be served as a side dish or as a main course with some grilled chicken or shrimp on the side.

Cooking Techniques

Blanching the broccoli and toasting the peanuts and rice are key cooking techniques for this recipe.

Ingredient Substitutions

You can substitute the Chinese vegetable with lettuce or mixed greens. You can also use honey or brown sugar in place of palm sugar.

Make Ahead Tips

You can prepare the salad ingredients and dressing ahead of time and assemble the salad just before serving for maximum freshness.

Presentation Ideas

Serve Yam Yai in a large salad bowl garnished with fresh herbs and lime leaves for a beautiful presentation.

Pairing Recommendations

Yam Yai pairs well with grilled meats, seafood, or tofu. It also goes well with a side of steamed rice or noodles.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Do not reheat as the vegetables will become soggy.

Nutrition Information

Calories per serving

Each serving of Yam Yai contains approximately 250 calories, making it a light and satisfying meal option.

Carbohydrates

Yam Yai is a carb-rich dish due to the vegetables and rice in the salad. It provides a good source of energy for your body.

Fats

The peanuts in the salad provide healthy fats that are essential for brain function and overall health.

Proteins

Yam Yai is a protein-rich dish thanks to the peanuts and bean sprouts. Protein is important for muscle growth and repair.

Vitamins and minerals

This salad is packed with vitamins and minerals from the variety of vegetables used. It provides essential nutrients for overall health.

Alergens

This recipe contains peanuts and soy sauce, which are common allergens. Be sure to check for any allergies before serving.

Summary

Yam Yai is a nutritious and delicious salad that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Yam Yai is a flavorful and nutritious Thai salad that is perfect for a light and refreshing meal. With a variety of textures and flavors, this dish is sure to become a favorite in your household.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Yam Yai. It was a warm summer day, and I was visiting my dear friend, Mrs. Wong, in her cozy little kitchen. Mrs. Wong was a talented cook with a knack for creating delicious dishes that always left me in awe. As we chatted and sipped on tea, she suddenly pulled out a worn piece of paper from one of her recipe books and handed it to me with a mischievous smile.

"Here, my dear," she said, "this is a recipe for Yam Yai that has been passed down in my family for generations. I think you will enjoy making it as much as I do."

I carefully examined the handwritten recipe, taking in the list of ingredients and the detailed instructions. It seemed like a complex dish with a variety of flavors and textures, but I was determined to give it a try. Mrs. Wong sensed my excitement and offered to guide me through the process, sharing her tips and tricks along the way.

As we gathered the ingredients and started cooking, I listened intently to Mrs. Wong's stories about her grandmother and how she used to make Yam Yai for special occasions. The dish was a traditional Thai salad made with a colorful mix of vegetables, herbs, and shrimp, tossed in a tangy dressing made with lime juice and fish sauce. Mrs. Wong explained that each ingredient had a specific role to play in creating the perfect balance of flavors and textures.

We chopped the vegetables, boiled the shrimp, and mixed the dressing with care and precision, following the recipe step by step. As the dish came together, I marveled at the vibrant colors and fragrant aromas that filled the kitchen. Mrs. Wong smiled at my enthusiasm and encouraged me to trust my instincts as a cook, reminding me that recipes were mere guidelines that could be adapted to suit my taste.

After a final toss of the salad, we plated it elegantly and garnished it with fresh herbs and peanuts. Mrs. Wong poured us both a glass of chilled white wine as we sat down to savor our creation. The first bite of Yam Yai was a revelation - a burst of flavors that danced on my palate and brought back memories of my travels in Thailand.

As we enjoyed our meal, Mrs. Wong shared more stories about her family and the culinary traditions that had shaped her love for cooking. She spoke of the importance of passing down recipes from one generation to the next, keeping alive the flavors and memories of the past. I listened attentively, feeling grateful for the opportunity to learn from such a wise and talented cook.

After our meal, Mrs. Wong handed me a copy of the recipe for Yam Yai, urging me to make it my own and share it with my loved ones. I thanked her profusely for her guidance and hospitality, promising to carry on the tradition with pride and joy.

As I drove home that evening, I couldn't help but smile at the thought of the delicious Yam Yai I had just learned to make. The recipe was now a cherished part of my culinary repertoire, a reminder of the special bond I shared with Mrs. Wong and the joy of cooking with love and passion.

And so, whenever I make Yam Yai for my family and friends, I think of Mrs. Wong and the magical day when she shared her recipe with me. Each bite of the salad is a tribute to her generosity and wisdom, a celebration of the culinary heritage that continues to inspire and delight me. Cooking, after all, is not just about following recipes - it's about creating memories and sharing stories that nourish the soul.